Bengali-style curried vegetables with chickpeas, lime yogurt, and naan

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Bengali-style curried vegetables with chickpeas, lime yogurt, and naan

Bengali-style curried vegetables with chickpeas, lime yogurt, and naan

Soy-Free, Mediterranean, Lean & Clean, Vegetarian, <600 Calories

2 Servings, 380 Calories/Serving

20 Minutes

This comforting curry, called jalfrezi in Bengali, is practically ready-made. Just chop up a few vegetables, stir in our magical simmer sauce, and toast the naan. You’ll be sopping up the rich flavors in no time.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic yellow onion
  • 2 organic carrots
  • 1 organic red or other bell pepper
  • Sunbasket Indian simmer sauce base (tomatoes - coconut milk - onion - cashew butter - garam masala - garlic - ginger - turmeric - coriander)
  • 1 Atoria’s Family Bakery small naan
  • ½ cup cooked chickpeas
  • 4 or 5 sprigs organic fresh cilantro
  • ½ cup shelled peas
  • Sunbasket honey-lime yogurt (Greek yogurt - lime juice - honey)
  • Sunbasket pumpkin seed dukkah (pumpkin seeds - sesame seeds - coriander - cumin - kosher salt - black pepper)

Nutrition per serving

Calories 380, Total Fat 13g (17% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 2mg (1% DV), Sodium 340mg (15% DV), Total Carb. 57g (21% DV), Fiber 11g (39% DV), Total Sugars 19g (Incl. 4g Added Sugars, 8% DV), Protein 13g
Contains: Milk, Tree Nuts (coconut, cashew), Wheat, Sesame (sesame)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the vegetables

  • Peel and coarsely chop the onion.
  • Scrub or peel the carrots and trim the ends; cut the carrots on the diagonal into ¼-inch-thick slices.
  • Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into 1-inch pieces.


Cook the vegetables

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the onion and carrots, season with salt and pepper, and cook, stirring occasionally, until the vegetables start to soften, 3 to 5 minutes. 

Add the bell pepper, Indian simmer sauce base, and ½ cup [1 cup] water; season with salt and pepper and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until the vegetables are tender and the sauce has thickened slightly, 3 to 5 minutes.

While the vegetables are cooking, prepare the naan and the remaining ingredients.


Toast the naan

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the naan, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast it in a toaster oven. Cut or tear the naan in half.


Prep the remaining ingredients; finish the curry

  • Rinse the chickpeas.
  • Coarsely chop the cilantro; set aside half for garnish.

To the pan with the vegetables, add the chickpeas, peas, and half the cilantro. Cook over medium-high heat, stirring occasionally, until the chickpeas and peas are heated through, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.


Transfer the curried vegetables to individual bowls. Drizzle with the honey-lime yogurt and sprinkle with the pumpkin seed dukkah. Garnish with the remaining cilantro and serve with the naan.

Kids Can!
  • Scrub the carrots.
  • Measure the water for the sauce.
  • Rinse the chickpeas.
  • Time the cooking.
  • Garnish with the yogurt, dukkah, and cilantro.